1.5 cups dry whole grain small pasta (like macaroni or orzo)
2 medium carrots, chopped
2 medium celery stalks, chopped
3 cloves garlic
4 cups low-sodium chicken broth
Frozen spinach (or string beans)
1 (15 oz) can white beans drained & rinsed
1 (14.5 oz) can chunky tomatoes
4 tsp dried rosemary
Salt/pepper to taste
Cook carrots and celery with olive oil on medium-high heat until soft.
Add garlic, stirring frequently for 1-2 minutes or until soft.
Add broth. Bring to a boil, then reduce heat to medium.
Add spinach, white beans, tomatoes and rosemary.
Season with salt and pepper.
Gently boil, stirring occasionally, for 8-10 minutes.
Add pasta; cook for 3 minutes.
Serve immediately & enjoy!
I made a double batch to last us all week.
It’ll have more liquid than pictured.
Keep the pasta separate if you want to keep it at a soup consistency. We just don’t care and it’s easier to have it all ready in one pot for the week.